Chocolate Peanut Butter Pretzel Tartlets

Chocolate and peanut butter are both winners in my book. The combo of the two makes for an undefeated champ; add pretzels and you have yourself a legendary dessert.

After I secured myself a nice bag of gluten-free pretzels the other day (so excited as I hadn’t eaten pretzels in over a year!), I knew they would be the perfect crust for a pb & chocolate tart. If you’re gluten free and you haven’t tried these pretzels, look for them at your next grocery outing. They are so good!

If you too love a good choco-butter combo, make these tarts… your taste buds will forever thank you.

And, if you are feeling not so adventurous with the tarts, feel free to put the filling into small cups and garnish with crushed pretzels… still excellent!

Instructions

Preheat oven to 350 °F. Gather about twelve 2″ tart pans.

Combine crushed pretzels, 6 tbsp margarine, and sugar together until well mixed. Make sure there are no lumps–when pressed the mixture should somewhat hold its shape. You may need to add a touch more margarine if it feels too crumbly… but just about a tablespoon or so.

Press crumbs into tart pans, making an even crust that is about 1/4-1/3 of an inch thick. Handle with care…

Hi Emily,
I think if you replace the coconut cream with some more almond milk (or other non-dairy milk) that you would get a slightly less firm filling, but it should work just fine. Also, yes on the sunbutter… or even almond or cashew if those work too! Happy you found my site and are enjoying it! <3

I actually got mine online… as they’re vintage and I’m a sucker for that kinda stuff. I’ve seen em at places like Target and Williams Sonoma, though. Oftentimes, these days, they are sold grouped together, much like a cupcake/muffin pan… but made especially for little tarts. :)

I just made these this weekend and wow I love them. I did leave out the coconut cream and used 1 1/4 cup of almond milk and I thought they were excellent. I always have to make alternative desserts for me for birthday parties and I went with these. I loved them and so did everyone else.
Love all your pictures as well!

Great question…
I’m not exactly sure if the crust recipe would fill up a standard pie crust, but I think the filling should be okay (amount wise). The crust may need doubled… although, this is just a guess as I haven’t tried it in a reg pie pan. :\
Only one caution I can think of: the crust will still be fairly delicate as in the tartlets, so careful slicing out of the pan… but otherwise it should work nicely as a whole pie. :)

my friend just showed me your website. as a GF girl, this place is heaven for me! my boyfriend & i are going to make these this weekend – i’ll let you know how it goes! thank you so much for posting all of these delicious recipes! i’ve successfully wasted at least an hour at work looking through, drooling!

Oh my goodness, I just sat here all night and looked at all (most) of your recipes! They look delightful! I just had to comment because I am a vegetarian who plans to go vegan very soon. I feel with your niece, as I am currently living in a college dorm and am unable to make these spectacular treats. I hope you move to Philly(: (I currently go to college here, and plan to live close by once I graduate in 2014) It was so ironic because bagels are one of my favorite things so I had to read the recipe!! Anyway, not only do I hope you move to Philly, I hope that these recipes are put into a book of some sort! Have you ever thought about collecting all of these and selling them that way?! I am sure it would be a great way to make a profit on something you love so much! Well thank you for sharing your talent with your many followers! It is much appreciated, I can’t wait for more(:

What a sweet comment. :) You can be sure we’ll be in Philly soon… it’s in the stars! I’m so glad you enjoy my recipes… and I’m happy to say that I am actually writing a cookbook that will have about 100 new recipes (not from this site)… so stay tuned for that. I really appreciate your enthusiasm… thank you!

Happy you found me here!!! Best wishes on your college experience; it’s so cool you’re in an awesome city during your duration! btw…I’m a big bagel fan too… :)

I’m actually not a fan of pretzels and chocolate, I know a lot of people are though. But that filling looks so incredible. I have to try it! Maybe I’ll make a raw tart crust to put it in. You mentioned it would be a good pudding, do you think it would need more almond milk to make it a little thinner? It looks very thick as is

Hi Heidi!
Thank you! Yeah, I think you could even nix the coconut cream altogether and use 1 1/4 cups almond milk, and maybe a tbsp less pb or so?

It’s perfect pudding consistency (like the boxed kind) while its still warm. But, straight from being chilled in the fridge it is actually quite similar to a pots de creme. I actually made a cupful for myself with this batch ;)
<3 allyson